Cheese-Making: Transcript Of The Process

In the transcript for the Gastropod episode Say Cheese!, the process of cheese-making is discussed in detail. The conversation revolves around questions like how is cheese made and what is cheese anyway?. It delves into the history of cheese, dating back to primitive forms made around 1000 BCE, and the science behind the transformation of milk into cheese. The episode also explores the impact of cheese on human DNA and the differences between cheese made in various regions, such as Europe and America. Additionally, the transcript reveals the steps involved in making cheese, including curdling, adding salt, pressing, and aging, and highlights the role of microorganisms in developing flavour.

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The origins of cheese

The first cheeses ever made were likely similar to ricotta, made from sheep or goat's milk. In fact, the process of making ricotta involves direct acidification, where acid (such as vinegar or citric acid) is added to milk to achieve the correct acidity. This process results in a fresh cheese that can be eaten right away, without any ageing or breaking down of its component parts.

Over time, people began to experiment with different methods of cheesemaking, such as using rennet, a coagulant derived from animal stomachs, bacterial sources, or even plants like fig tree sap or milk thistle. By mixing this coagulant with milk, they could cause it to transform into a gel, which could then be cut into smaller curds.

The curds are then stirred and sometimes cooked, which affects the moisture content and texture of the final cheese. The longer the curds are cooked and stirred, the drier the cheese will become. After this, the curds are separated from the whey, and salt is added to the curds to act as a preservative and enhance flavour.

Finally, the cheese is formed into its final shape and aged, which further develops its flavour and texture. The ageing process can be influenced by various factors, including temperature, humidity, and the presence of microorganisms, all of which contribute to the unique characteristics of the finished cheese.

The science of cheese-making

The process of cheese-making involves a number of scientific steps and transformations. Firstly, the milk is sourced, and the fresher the milk, the better the cheese will taste. Milk can be sourced directly from a dairy farm, still warm from the udder, or it can be heated slowly on a stovetop. The next step is acidification, which can be achieved by adding acids like vinegar or citric acid to the milk. This process, known as direct acidification, results in cheeses such as ricotta and mascarpone.

The next step involves adding a coagulant, such as rennet, to the milk. Rennet can be sourced from animal stomachs, recombinant bacteria, or even fungi. When added to milk, rennet causes it to transform from a liquid into a gel-like substance. Once the gel forms, it can be cut into smaller cubes or chunks, known as curds, using a cheese harp, knife, or whisk. This step breaks down the curds and releases whey, a liquid byproduct. The curds are then stirred and heated, which affects the moisture content and texture of the final cheese product. The more the curds are cooked and stirred, the drier the cheese will be.

After this, the curds are separated from the whey. The curds can then be moved into their final forms or baskets and pressed into wheels or blocks. Salt is added at this stage, which acts as a preservative and enhances the flavour of the cheese. Additional ingredients, such as garlic or peppers, can also be added for flavour.

The final step in the cheese-making process is ageing. Cheese is typically aged in cold storage or cheese caves for a period of time, which can range from a few months to several years, depending on the type of cheese. During ageing, the cheese continues to develop in flavour and texture. The longer a cheese is aged, the stronger its flavour becomes, and the more crumbly its texture can be. Once the ageing process is complete, the cheese is ready to be cut, packaged, and shipped to stores for consumption.

The health benefits of cheese

Cheese is a widely consumed dairy product that offers a range of health benefits. Firstly, it is a good source of protein and calcium, which are essential for building and maintaining strong bones and muscles. The calcium in cheese can also help to reduce blood pressure. Additionally, cheese contains vitamins A, D, K, and zinc, which contribute to overall bone health and may help prevent osteoporosis.

Certain types of cheese, such as mozzarella, contain probiotics, which have been linked to improved gut health, enhanced immunity, and reduced inflammation. Fermented cheeses like cheddar and parmesan have been associated with improved bone health, while high-fat cheeses like blue cheese, brie, and cheddar contain conjugated linoleic acid (CLA), a healthy fat that may help prevent obesity, heart disease, and inflammation.

Cheese also has dental health benefits, as it can raise the pH level in dental plaque, potentially protecting against cavities. However, it is important to note that cheese is high in calories, saturated fat, and sodium, so it should be consumed in moderation as part of a balanced diet.

When it comes to choosing the right cheese, traditional cheeses made with active cultures are recommended. Goat cheese, for example, is lower in lactose and may be easier to digest for those with lactose intolerance. Overall, cheese can be a nutritious and delicious addition to a meal, but it is always important to consider individual dietary needs and health conditions.

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The different types of milk used

Cheese is usually made with cow's milk because of its wide availability and optimal fat and protein content. Swiss, cheddar, Gouda, and other cheeses are made using cow's milk. Sheep's milk is rarely consumed due to its high lactose content, but it is an excellent base for cheese. Roquefort, feta, petit basque, and manchego are all examples of cheeses made with sheep's milk. Goat's milk lends a tangy flavour to cheeses like Le Chevrot and French Bucheron. Goat milk cheese, also known as chevre, is produced from goat's milk. Buffalo milk is not a common ingredient in cheese, but it is the traditional choice for mozzarella. However, most mass-produced mozzarella is made with cow's milk.

The type of milk used plays a crucial role in the cheesemaking process. For instance, the rate of acidification, or how quickly the pH drops, varies depending on the type of milk and is essential for creating different types of cheese. The breed of cow, lactation cycles, feed, weather, and even the individuality of each cow can influence the composition and quality of the resulting cheese.

In addition to the type of milk, other factors such as the addition of bacteria, cultures, and coagulants also contribute to the transformation of milk into cheese. The process of cheesemaking involves curdling the milk, separating it into solid curds and liquid whey, pressing the curds, salting, and aging. The curds are cut into smaller pieces to release whey, and the size of the curds impacts the moisture content of the final cheese. The curds are then heated, stirred, and separated from the whey before being moulded and salted.

The variety of milk sources and cheesemaking techniques allows for a diverse range of cheeses, each with its own unique flavour, texture, and characteristics.

The process of cheese-making

The milk is then acidified, which can be done by adding an acid such as vinegar or citric acid, or by adding a coagulant like rennet, which can be animal, bacterial, or vegetable-based. This causes the milk to transform from a liquid into a gel-like substance. Once the gel has formed, it is cut into smaller cubes or chunks, which are then stirred and cooked. This step dries out the curds and allows acid to continue to develop inside them.

The next phase is to separate the curds from the whey, which can be done by simply pouring the mixture into a colander and allowing the curds to settle. The curds can then be pressed into blocks or wheels, and salt and other flavourings can be added. Salt acts as a preservative and enhances the flavour of the cheese.

Finally, the cheese is aged, which further develops its flavour and texture. The longer a cheese is aged, the stronger its flavour will be, and the more crumbly its texture may become. Ageing also reduces the lactose content of the cheese, making it easier to digest.

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